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Casey, here's a yummy-looking artichoke dip I've been meaning to try that just calls for mayo! I found it on VegWeb a while ago.

Artichoke Dip

Ingredients:
10 ounces of cooked artichoke hearts (can just use a 14 oz can)
1 cup vegan parmesan substitute (or any soy parm--can also use less to make it lower in fat)
1/2 to 2/3 Nayonaise (a vegan mayonnaise substitute--I'd just use LF mayo!)

Directions:
In a cuisinart, blend the artichokes, 1 cup of vegan parmesan and 1/2 to 2/3 cup Nayonaise. Transfer mixture into a baking crock and bake at 350 degrees for about 45 minutes. It is done when the top rises above its previous level and browns. Put a spreading knife in the crock and put it on the table with melba crisps. (Or slice your favorite vegan bread into tiny slices and rub with garlic and olive oil, spread on a cookie sheet and put in a 350 oven for about 25 minutes, or until completely dry, but not brown.)

Serves: several
Preparation time: 1 hour

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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield

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